Stir Fry With Zoodles
This dish is full of vegetables, vitamins, protein, and fiber without a ton of added fat and carbohydrate. You can add any of your favorite vegetables to customize the taste.
1 small zucchini
1 tablespoon peanut butter powder (like PB2)
2 tablespoons of water
1/2 tablespoon cider vinegar
1/2 tablespoon liquid aminos, soy sauce, or tamari
2 teaspoon minced garlic
1/2 tablespoon tahini
1 cup chopped mushrooms
1 grated carrot
4 sliced green onions
1/2 red bell pepper sliced thinly
1/2 teaspoon grated ginger
1/2 teaspoon 5 spice powder
1/2 teaspoon garlic salt (or powder to lower the sodium)
2 tablespoons chopped cilantro
4 ounces spiced baked tofu (or your favorite cooked meat) sliced thinly
Make zoodles (zucchini noodles) out of the zucchini using a spiralizer or cut thin, long strips. Pat with paper towels to remove the moisture.
Mix peanut butter powder, water, cider vinegar, soy sauce, garlic, and tahini in a small dish. This will be used as a stir fry sauce.
Using a non-stick skillet, cook the mushrooms, carrots, onions, and bell pepper over low heat until softened. Stir frequently. You can use a little vegetable broth to help prevent the vegetables from sticking to the pan.
Add grated ginger, 5 spice powder, garlic salt, cilantro, tofu (or other protein), and the stir fry sauce that your made.
Toss zoodles (zucchini noodles) into the mixture in the pan.
Garnish with sliced green onion.